Paneer In Spinach/Palak And Bathua Gravy
Paneer in spinach or palak and pigweed or bathua saag. Try saag paneer in a completely different method. Taste is also different from usual palak paneer. You will love the delectable taste and rich creamy green gravy.
Equipment
- 1 Sauce pan
- 1 Pan or wok
- 1 Spatula
- 1 Mixer grinder
Ingredients
- 100 gram Palak or spinach boiled and chopped
- 100 gram Bathua or pigweed boiled and chopped
- 1 large Onion sliced
- 1 inch piece Ginger chopped
- 4 cloves Garlic chopped
- 2 Green chilli chopped
- 1 Tomato chopped
- 7 Almond blanched and peeled
- 1/4 cup Green peas
- 1/4 cup Sweet corn
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala powder
- 3 tbsp Oil
- 1 tbsp Butter
- 1 Dry red chilli optional
- 1 Bay leaf
- 1/2 tsp Kasuri methi
- 2 tbsp Fresh cream
- 1 cup Paneer or cottage cheese
- 1 cup Water
Instructions
- Heat 2 tablespoon oil in a pan or wok. Fry one dry red chilli and transfer the chilli on a plate. We will use it for garnishing.
- Now add chopped garlic and fry for a few seconds. Add chopped onion and when onion starts to change it’s colour add ginger and green chilli. When onion becomes brown add tomatoes and saute for a minute.
- Add blanched and peeled almond and green peas. I have used frozen peas but you can use boiled fresh peas.
- Saute till tomato becomes mushy. Add both the boiled and chopped palak/spinach and bathua/lamb’s quarters/pigweed or cheel bhaji. Mix well.
- Grind with little water to make a smooth paste. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add 1 bay leaf. Add ground paste. Saute for a minute.
- Add sweet corn and mix well. Corn is optional. I have frozen sweet corn and added it to give some colour and also we like the taste of sweet corn. You can skip if you don’t have.
- Add salt, cumin powder, coriander powder and turmeric powder. Saute till oil separates. Add paneer cubes and mix. Saute for a minute again. You can lightly fry the paneer cubes if you want. I didn’t.
- Add 2 teaspoon Cream and mix. Now add 1 cup water and mix well. You can use little more water if required. But don’t make it runny.
- When it starts to boil reduce the heat. Cook on simmer for 5-6 minutes. Stir in-between. Now add garam masala. Crush the Kasuri methi with your palm and add. Add Kasuri methi less or more according to your taste. I have used half teaspoon but you can use one teaspoon if you want. Taste and adjust the salt.
- Add well beaten cream and mix well. Reserve some to use later. Remove from heat. Garnish with fresh cream, ginger julienne and fried red chilli. Serve with roti, paratha, naan, puri, steamed rice, pulao or any rice dishes or any bread.
Video
Notes
1. Use less or more green chilli according to your taste.
2. You can also add some green peas with sweet corn in the gravy. Or skip sweet corn if you don’t have. Add only green peas if you want.
3. Fresh cream is optional. You can skip or you can also use malai or milk topping. Add more or less fresh cream as per your taste.